How to Make a Chocolate Banana Milkshake

Making a Basic Chocolate Banana Milkshake

Peel and slice a banana, and place it into a blender. This will make it easier to mix in and give you a smoother milkshake in the end. If you'd like your milkshakes extra thick, use a frozen banana instead.

Add 1 cup (144 grams) of ice cream. You can use vanilla ice cream for a less-intense flavor, or chocolate ice cream for a more intense flavor.

Pour in ¾ cup (180 milliliters) of milk. You can use any type of milk, but whole milk will give you a richer-tasting milkshake. If you like your milkshakes on the thin side, use up to 1 cup (240 milliliters) of milk. If you like your milkshakes on the thicker side, use only 1/3 cup (80 milliliters) of milk.

Add 2 to 5 tablespoons of chocolate syrup. If you used vanilla ice cream, you may want to use up to 5 tablespoons of chocolate syrup. If you are using chocolate ice cream, you might want to use only 2 tablespoons so as not to overwhelm the banana flavor. For extra flavor, add 1 tablespoon of smooth peanut butter.

Close the blender, and blend until everything is smooth and evenly combined. There should be no lumps, clumps, streaks, or swirls. If the milkshake isn't blending smoothly enough, pause the blender, and use a spatula to scrape the ingredients down the sides. If you'd like some extra crunch, ad ¼ cup (45 grams) of mini chocolate chips in the last few seconds of blending.

Serve the milkshake. Pour the milkshake into one or two tall glasses and add a straw. If you'd like, you can garnish it with a swirl of whipped cream, some chocolate sauce, or chocolate curls.

Making a Vegan Chocolate Banana Milkshake

Add one frozen banana, peeled and sliced, into a blender. If you'd like a thinner milkshake, you can use a regular, non-frozen banana. Cutting the banana before adding it to the blender will make it easier to mix together and give you a smoother drink in the end. Using frozen bananas is highly recommended. They will replace the ice cream in the milkshake.

Add 1½ tablespoons of unsweetened cacao powder. Try to get the kind used for baking. It is pure cacao and does not contain any dairy.

Add the almond butter. If you really don't like the taste of almonds, you can use peanut butter instead, or omit it entirely.

Pour in 1/3 cup (80 milliliters) of unsweetened almond milk. You can use the plain kind or the vanilla flavored kind. For a twist, you could even try coconut milk instead! For an even thicker milkshake, add in some ice cubes or frozen almond milk.

Close the blender, and blend until smooth. Everything should be evenly combined, with no lumps, clumps, streaks or swirls. If your ingredients are not blending smoothly, pause the blender, and use a spatula to scrape the chunky mixture down the sides. For extra crunch and chocolate-y flavor, add ¼ cup (45 grams) of mini baking chocolate chips. They are typically dairy-free, but check the label to make sure.

Serve the milkshake. Pour it into a tall glass and serve it with a straw. For extra flavor, you could add a sprinkle of cinnamon or cacao powder on top.